Alter Eco x Icelandic Provisions Whipped Dark Chocolate Raspberry Skyr Cups

Recipe By: Home Cooking Collective


This playful dessert cup is fit for the holidays – and filled with a layer of rich chocolate mousse made with Alter Eco’s 85% Cacao Raspberry Blackout Bar, tart raspberry jam, whipped Icelandic Provisions Extra Creamy Vanilla Bean Skyr, and crunchy Alter Eco Dark Chocolate Granola 

Makes 4 servings

For the chocolate layer:
Alter Eco 85% Cacao Raspberry Blackout Bar, finely chopped
2 tbsp
Maple syrup
1 tbsp
Coconut oil
1/4 cup
Heavy cream
For the meringue base:
Egg whites
1/4 cup
For the skyr mousse:
1/4 cup
Heavy cream
1 tbsp
Powdered sugar
Icelandic Provisions Extra Creamy Vanilla Bean Skyr
For assembling:
1/2 cup
Raspberry jam
1/4 cup
Alter Eco Dark Chocolate Granola
Make the
In a heatsafe metal bowl, add egg whites and sugar. Place over a pot with 1 ½ inches of simmering, steaming water to make a double boiler; avoid having the pot directly touch the water to prevent curdling. Whisk the mixture continuously until the sugar has dissolved and the mixture reaches 160F with a candy thermometer, about 8 to 10 minutes. Transfer the mixture to a stand mixer, then whip the egg whites to stiff peaks, starting at low speed for about 30 seconds, then increasing the speed to medium-high for about 8 to 10 minutes. At stiff peaks, the egg whites will be voluminous, white, thick, and fluffy, like marshmallow topping, and the bowl will no longer feel hot to the touch.
Make the
In a microwave safe medium bowl, add the chocolate, maple syrup, and coconut oil. Heat in the microwave in 15 second intervals until the chocolate is melted and smooth in texture. Whisk in the heavy cream, then chill for at least 2 hours up to 8 hours until cold. Whip the chilled chocolate cream to stiff peaks, then fold in the remaining half of the meringue.
Prepare the
In a chilled bowl, whip heavy cream to medium peaks. Add in the skyr and powdered sugar, then whip to stiff peaks. Fold in half the meringue topping.
Divide the chocolate layer amongst 4 - 8oz dessert cups. Dollop and spread the raspberry jam on top of each cup, then layer with the skyr mousse, followed by a sprinkling of granola. Chill in the fridge for 4 hours before serving.

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